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I have never seen Easter cakes being sold in bakeries in Canada. Then again, I haven’t really seen too many bakeries in general. Back in my home country Switzerland, Easter cakes are hugely popular and even our regular grocery store chain sells them. They are so incredibly tasty that it was something I was looking forward to every year, knowing that a few weeks before Easter, they’d pop up everywhere again. While I love eating them, I am not a huge fan of making them because it’s quite time and labour intensive. I realize I just made this sound so attractive. But don’t stop reading! The fact that I am willing to go through the trouble of making it should give you a good idea of how tasty it is. Promised.

For the cake mix:

Ingredients:

4dl (1 ½ cups) milk

1 pinch (prise) salt

4 tbsp rice (short grain,)

½ lemon

50g (¼ cup) butter

3 tbsp sugar or agave syrup

3 tbsp raisins

3 tbsp ground almonds

3 eggs

Directions:

Heat milk, add salt and rice. Cook on low heat for about 45 minutes or until rice is done. Don’t walk to far away – milk can be temperamental and the result is messy. I may or may not speak from experience. You can start the dough though (see below). Then add lemon zest and juice. Add butter, sweetener, raisins and ground almonds and mix well. Let cool off.

Separate eggs. Add egg yolks (Eigelb) to the mix. Beat egg whites and add carefully. Do this shortly before you put it in the oven so have the dough ready.

For the dough:

Ingredients:

200g (a good 1.5 cups) flour

½ tsp. salt

100g (½ cup) cold butter

3 tbsp sugar or agave syrup

½ lemon, zest

1 egg

Directions:

Mix flour and salt. Add butter in small pieces. Rub between your hands until your dough looks a bit like grated parmesan. If you’ve never made this kind of dough before, you might think “what on earth is she talking about” but trust me – you’ll see! Add sweetener and lemon zest. Beat egg with a fork and mix the entire dough quickly. Cover with a cloth and let it sit for 30 min in the cold. After 30 min, put dough into a round form and squish it with your knuckles until it is more or less evenly about 3 mm thick. I am not joking – the texture of the dough doesn’t allow for any other method.

Preheat oven. Pour cake mix over the dough and bake for 30-35. Let cool before you eat it. Decorate if you like or feel the need to impress someone (not the worst reason to bake). All I did was cut a bunny shape out of some paper and sieved icing sugar over it. And yes, recycle or reuse the bunny shape!